Butternut Squash Quiche is a delightful mix of creamy, tender squash and fluffy eggs baked into a buttery, flaky crust. The natural sweetness of butternut squash pairs so well with savory ingredients like cheese and herbs, making each bite feel comforting and fresh. It’s a perfect blend of smooth textures and cozy flavors that feels just right for breakfast, brunch, or even a light dinner.
I love making this quiche when I want something that’s both satisfying and a little special without a lot of fuss. Roasting the squash beforehand brings out a nice caramelized flavor, which really makes the whole dish shine. I usually like to add a sprinkle of nutmeg or thyme, which adds a cozy twist that reminds me of fall mornings at home.
One of my favorite ways to enjoy this quiche is warm, right out of the oven, alongside a simple green salad with a light vinaigrette. It’s the kind of meal that’s easy to share with friends or family, and it often disappears faster than I expect! If you have leftovers, they reheat wonderfully and make great packed lunches too.
Key Ingredients & Substitutions
Butternut Squash: Roasting the squash brings out its natural sweetness and soft texture. If you can’t find butternut, try using acorn squash or pumpkin as tasty swaps.
Pie Crust: Homemade crust makes a difference, but store-bought works great for convenience. For gluten-free needs, use a gluten-free crust or a crust made from ground nuts.
Cheese: Cheddar adds sharpness, while mozzarella keeps it creamy. Parmesan on top adds a nice nutty finish. Feel free to swap mozzarella for fontina or gouda if you want a different twist.
Eggs and Dairy: Eggs create the custard base; half-and-half gives creaminess. You can substitute milk if you want a lighter quiche, but it may be less rich.
Herbs and Spices: Fresh thyme or parsley adds brightness. Nutmeg is a classic in quiche, enhancing the squash’s sweetness—don’t skip it!
How Do You Get a Crust That’s Crisp and Not Soggy?
A soggy crust can ruin a good quiche, so here’s how to avoid it:
- Blind Bake: Pre-baking the crust with pie weights helps set it before adding the wet filling. This keeps the crust from getting soggy.
- Roast the Squash Well: Roasting reduces moisture, so the filling isn’t watery.
- Control Filling Pour: Don’t overfill with liquid; pour just enough to cover the fillings.
Tips I use: Chill your dough well before baking, and don’t skip poking holes in the crust bottom to let steam escape. This makes for a beautifully crisp and golden shell every time.
Equipment You’ll Need
- 9-inch tart or pie pan – I like it because it’s the perfect size for a balanced quiche and gives even cooking.
- Parchment paper and baking sheet – helps with blind baking the crust without sticking or burning.
- Rolling pin – makes rolling out the crust smooth and even for a crisp finish.
- Large mixing bowls – for whisking the custard and tossing the squash.
- Whisk – ensures the eggs and milk combine smoothly.
- Chef’s knife and cutting board – handy for chopping squash and herbs.
- Stainless steel or silicone spatula – useful for spreading fillings and mixing ingredients.
Flavor Variations & Add-Ins
- Swap the cheeses: Use feta or goat cheese instead of cheddar for tang and creaminess.
- Add cooked bacon or ham for a smoky, meaty flavor that pairs well with the sweet squash.
- Mix in sautéed spinach or kale for extra greens and color.
- Spice it up with a dash of red pepper flakes or smoked paprika in the custard for heat and depth.
Butternut Squash Quiche
Ingredients You’ll Need:
For The Crust:
- 1 refrigerated or homemade 9-inch pie crust
For The Squash:
- 2 cups butternut squash, peeled and diced into small cubes
- 1 tablespoon olive oil
- Salt and pepper, to taste
For The Filling:
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese (optional)
- ¼ cup chopped fresh herbs (such as thyme or parsley)
- 4 large eggs
- 1 ½ cups half-and-half or whole milk
- ¼ teaspoon ground nutmeg
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon onion powder (optional)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the squash and crust, 20-25 minutes to roast the squash, and 35-40 minutes to bake the quiche. Plan for about 1 hour and 15 minutes total, including cooling time before slicing.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread the squash evenly on a parchment-lined baking sheet and roast for 20-25 minutes until tender and slightly caramelized. Remove and let it cool a bit.
2. Prepare the Pie Crust:
Reduce the oven temperature to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie or tart pan. Prick the crust’s bottom with a fork to prevent bubbling. For a crisp crust, blind bake it by lining with parchment and placing pie weights or dried beans on top. Bake for 8 minutes, then remove weights and bake for 3 more minutes until golden. Let it cool slightly.
3. Mix and Assemble the Filling:
In a large bowl, whisk together eggs, half-and-half (or milk), nutmeg, garlic powder, onion powder, salt, and pepper. Spread the roasted squash evenly in the crust, then sprinkle the chopped fresh herbs over it. Layer the shredded cheddar, mozzarella, and Parmesan cheeses on top. Carefully pour the egg mixture over everything, filling the crust but not overflowing.
4. Bake and Serve:
Bake the quiche in the 350°F (175°C) oven for 35-40 minutes. It’s done when the center is set and the top is lightly golden. Let it cool for at least 10 minutes before slicing. Garnish with fresh herbs if you like, and serve warm or at room temperature.
Can I Use Frozen Butternut Squash for This Quiche?
Yes, you can! Just be sure to thaw it completely and pat it dry before roasting to avoid extra moisture that can make the quiche soggy.
How Do I Store Leftover Butternut Squash Quiche?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Quiche Ahead of Time?
Absolutely! Prepare the quiche and bake it, then cool completely and refrigerate. Reheat in a 350°F oven for about 15 minutes before serving.
What Can I Substitute for Half-and-Half?
You can use whole milk or a mix of milk and cream if you don’t have half-and-half. Just keep in mind the quiche might be slightly less creamy.